Fresh Basil Pesto - Recipe
Good thing I harvested our basil yesterday because it was pretty chilly last night and fall seems serious about this Autumn thing!
However, nothing says summer like fresh basil. I love this simple recipe that can be used immediately over pasta or frozen in muffin trays to bring back the feeling of summer in the dead of winter.
Place the following ingredients into your blender in order blending the oil and garlic first and then adding the other items and blend until smooth.
1/2 to 1 cup olive oil
3-5 cloves garlic
1 teaspoon salt
4 cups fresh basil leaves
1/2 cup fresh parsley
1/4 - 1/2 cup pine nuts
1/2 cup Parmesan Cheese
No basil? You can also use a big bunch of parsley when basil is not in season.
After freezing your pesto in a muffin tin (I like to use parchment muffin cups too), top your frozen pesto with a wee bit more olive oil to keep your pesto nice and green. Then tap out frozen pesto portions into a ziplock bag to store in your freezer.
Sign up here and never miss an article Our Monthly Newsletter